Roasted Sea Bass with Pepper, Chilli and Basil Cream

Pan-fried sea bass served over a creamy white wine sauce infused with red pepper, garlic, chilli, and fresh basil.

Quick Fish Seafood Main Course Gluten Free

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

10.8g

per serving

10.8 g total

Fat

82.5g

per serving

82.5 g total

Protein

28.2g

per serving

28.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Double Cream

Liquids

100

White Wine

NutsSeeds

clove

Garlic

crushed to a paste

pinch

Chilli Flakes

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

leaf

Basil

fresh, torn

OilsFats

Vegetable Oil

half used for vegetables

Vegetable Oil

remaining half for frying fish

Seafood

fillet

Sea Bass

Vegetables

0.25

piece

Red Pepper

chopped

0.25

piece

Onion

finely chopped

Method

Heat 15ml of oil in a pan and fry the pepper, onion, and garlic for 4 minutes.

Stir in the chilli flakes.

Pour in the wine and simmer for 10 minutes until reduced by half.

Stir in the cream, salt, and pepper and simmer for 2 minutes.

Stir in the torn basil leaves.

Heat the remaining 15ml of oil in a separate pan.

Season the fish and fry skin-side down for 3 minutes until crisp.

Flip the fish and fry for 2 more minutes until cooked through.

Serve the fish on top of the cream sauce.